Now that Palisade peaches are in from the Western Slope it is definitely time! From my favorite cookbook: The Best Recipe, by the editors of Cook's Illustrated, 1999.
Fruit filling: 1 3/4 # peaches, peeled, pitted and cut into thick slices + 2 t cornstarch + 1/2 C sugar + pinch cloves + 1 t vanilla + 1 T brandy
Preheat oven to 400 degrees and prep the fruit mixture. Place it in a pie plate on a cookie sheet and cover with foil. Bake for 15 min. while you prepare the topping.
Butter Cookie Dough Topping: Combine: 1/2 C flour, 1/4t baking powder, pinch salt and set aside
Beat 8 T unsalted butter at room temp. and 1/3 C sugar (or Splenda) until light and fluffy - about one minute on medium. Beat in 1 large egg yolk (use whole egg if doubling recipe) and 1/4 t vanilla. Stir in dry ingredients.
Remove fruit from oven and stir. Drop cookie dough topping by heaping tablespoons evenly over fruit. Return pan to oven to bake for 40 minutes or more - until topping is nicely browned and fruit is bubbly. Cool 10 minutes before serving.
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